Dulce delight Brigadeiro

Preparation steps

• In a sieve with a heavier bottom, pour 200 g of dulce de lece, add 2 tablespoons of ground almonds, half a teaspoon of butter, then put on a higher temperature and mix until it starts to boil, when it starts to boil and continue to mix and when you see that it starts to stick to the bottom of the sieve, stir a little more and it will start to thicken.
• Stir the thick mixture well and pour it on a plate to cool. This winter it doesn't take more than half an hour, while you make the chocolate mixture, leave the almond mixture to cool.
• In another sieve (or wash the same one) put 200 g of dulce de lece, add chocolate and butter and put on a higher temperature and stir until it melts, when it boils, mix until it starts to thicken and when the bottom of the sieve is as in the picture, then that it is over.
• Pour on a plate and leave to cool, this will need to cool longer than the previous mixture, because of the chocolate.
• Smear your hands with a pinch of butter, then scoop the mixture from the plate with a spoon, roll them between your palms to make balls and roll them in ground almonds. Put the finished balls in the smallest paper baskets.
• Do the same with the chocolate, if you wish you can roll them in grated chocolate or chocolate crumbs. Serve.
• From the almond mixture you will get 11 balls of chocolate you will get 13 means a total of 24 pieces.
• Bon Appetit !!!!